I lived in Morocco for a time in the mid-1970s studying textiles as part of my anthropology training. While there, I learned to cook with the full array of the expressive, aromatic spices of the Moroccan kitchen. Cumin is one of the most important and widely used of these spices, and I find that its pungent, woodsy aroma gives most meat dishes a “meatier” or “gamier” flavor that I like. Cumin is also widely used in Tex-Mex cooking for the same effect. This brine will work for up to double the amount of meat called for here. When making a brine, use a five-to-one ratio of sugar to salt, which works well for twenty-four-hour brines such as this one. For a North African accent, garnish the tacos with grated carrots, chopped fresh mint leaves, and quartered cherry tomatoes. Look for cinnamon oil in the baking and candy-making sections of well-stocked specialty food stores or online.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.